Description
A vibrant, fresh corn salad recipe that’s quick, colorful, and bursting with flavor. Perfect for BBQs, meal prep, or everyday meals.
Ingredients
Scale
- 2 cups fresh corn (about 3 ears)
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
- (Optional) 2 tbsp mayo or Greek yogurt
- (Optional) diced avocado or feta
Instructions
- Shuck the corn and boil or grill it. Cut kernels from cob.
- Chop bell pepper, cucumber, onion, and cilantro.
- In a small bowl, whisk lime juice, olive oil, salt, and pepper.
- Combine corn and veggies in a large bowl.
- Pour dressing over and toss well.
- (Optional) Stir in mayo or add-ins like avocado or feta.
- Chill for 30 minutes and serve.
Notes
- Make ahead by prepping vegetables and dressing separately.
- Add avocado or mayo just before serving.
- Best served cold and fresh within 48 hours.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: salads
- Method: No-Cook
- Cuisine: american
Nutrition
- Calories: 160
- Sodium: 100mg
- Fat: 7g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g